Some people might say that making your own crackers is showing off a little. And while I do agree to a certain extent, after having tried many different types of crackers, I've found a few that are actually really easy, and worth the extra work. These are great because they can be made and stored in an airtight container for up to 1 week, leaving ample time to do all the other last minute preparations for whatever party you might be hosting. Or, just eat them once they're done, and see if they last a whole week!
Sesame Crackers
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup rye flour
- 1 3/4 tsp salt, divided
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp freshly ground black pepper
- 1/2 cup unsalted butter, cut into pieces
- 1 cup sour cream
- 1 large egg yolk
- 1 cup toasted sesame seeds, divided
- 1 egg, beaten
- 1 tbsp sugar
- 1 tbsp soy sauce
- Kosher salt for sprinkling
In a food processor or the bowl of a stand mixer, place the flours, 1 1/2 tsp of the salt, baking powder, baking soda, and black pepper. Pulse or stir. Add butter and pulse until mixture resembles coarse meal. Add the sour cream, egg yolk, and 3/4 cup sesame seeds and process or stir just until mixture comes together. Remove the dough from the bowl and knead it on a work surface until well mixed. Divide the dough into 16 pieces and form each into a log. Wrap in plastic and refrigerate for 30 minutes.
On a lightly floured surface, roll out each log into a 12-inch strip about 1/16 inch thick (roll the dough thinly enough so the crackers bake up nice and crisp). Transfer the crackers to parchment-lined baking sheets and poke all over with a fork.
In a small bowl, beat the egg, sugar, soy sauce and remaining 1/4 tsp of salt. Brush generously over crackers and sprinkle with remaining 1/4 cup sesame seeds and kosher salt.
Bake in 375F oven until golden brown and crisp, 15 - 20 minutes. Transfer to racks to cool.
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